1 2 Cup Vegetable Oil To Butter: Delicious Recipes To Try

1 2 Cup Vegetable Oil To Butter: Delicious Recipes To Try

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Pecan Sandies Cookies Miss in the Kitchen
Pecan Sandies Cookies Miss in the Kitchen from www.missinthekitchen.com

Are you looking for a healthier alternative to butter in your recipes? Look no further than vegetable oil! By substituting 1 2 cup of vegetable oil for butter, you can reduce the saturated fat in your dishes and still achieve that rich, creamy texture. Here are two tasty recipes to try using this substitution.

Recipe 1: Chocolate Chip Cookies

Ingredients:

  • 1 2 cup vegetable oil
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 2 tsp baking soda
  • 1 4 tsp salt
  • 2 cups all-purpose flour
  • 1 cup semisweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F.
  2. Cream together the vegetable oil and brown sugar until well combined.
  3. Beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together the baking soda, salt, and flour.
  5. Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
  6. Using a cookie scoop or spoon, drop the dough onto a baking sheet lined with parchment paper.
  7. Bake for 10-12 minutes, or until the edges are golden brown. Let cool for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cookie
Calories: 130
Total Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 50mg
Total Carbohydrates: 17g
Dietary Fiber: 1g
Sugars: 10g
Protein: 1g

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Cooking Time:

10-12 minutes

Equipment:

  • Mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Wire rack

Serving Suggestions:

These cookies are delicious on their own or paired with a glass of milk or hot cocoa.

Variations:

Try adding nuts, coconut flakes, or dried fruit to the dough for added texture and flavor.

Substitutions:

You can use any type of oil in place of vegetable oil, such as canola or avocado oil. You can also substitute the brown sugar for white sugar or a sugar substitute if desired.

Storage:

Store leftover cookies in an airtight container at room temperature for up to one week.

Tips:

  • Make sure your ingredients are at room temperature before beginning the recipe.
  • Don’t overmix the dough or your cookies will be tough.
  • For uniform cookies, use a cookie scoop to measure out the dough.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions:

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for up to three months. Simply scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dough balls to a freezer-safe container or bag and store in the freezer. When ready to bake, let the dough thaw in the refrigerator overnight before baking as directed.

Recipe 2: Banana Bread

Ingredients:

  • 1 2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 2 tsp baking soda
  • 1 4 tsp salt
  • 3 ripe bananas, mashed
  • 1 3 cup water
  • 2 cups all-purpose flour
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Instructions:

  1. Preheat your oven to 350°F.
  2. Cream together the vegetable oil and sugar until well combined.
  3. Beat in the eggs and vanilla extract.
  4. In a separate bowl, whisk together the baking soda, salt, and flour.
  5. Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mashed bananas and water.
  6. Pour the batter into a greased loaf pan.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice (1/12 of loaf)
Calories: 200
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 90mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 17g
Protein: 3g

Cooking Time:

50-60 minutes

Equipment:

  • Mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Loaf pan
  • Wire rack

Serving Suggestions:

Serve the banana bread warm with a pat of butter or cream cheese, or enjoy it as a snack on its own.

Variations:

Add chopped nuts, chocolate chips, or dried fruit to the batter for extra flavor and texture.

Substitutions:

You can use any type of oil in place of vegetable oil, such as canola or olive oil. You can also substitute the sugar for a sugar substitute if desired.

Storage:

Store leftover banana bread in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.

Tips:

  • Make sure your ingredients are at room temperature before beginning the recipe.
  • Don’t overmix the batter or your banana bread will be tough.
  • If your bananas aren’t ripe enough, you can put them in a paper bag with an apple or banana for a day or two to speed up the ripening process.
  • To prevent your banana bread from sticking to the loaf pan, grease the pan generously with cooking spray or butter.
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Frequently Asked Questions:

Can I freeze banana bread?

Yes, you can freeze banana bread for up to three months. Wrap the cooled bread tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. When ready to eat, let the bread thaw at room temperature for a few hours before slicing and serving.

Personal Thoughts

Both of these recipes are delicious and easy to make, and the substitution of vegetable oil for butter makes them a bit healthier without sacrificing flavor or texture. I love using vegetable oil in my baking because it’s a versatile ingredient that can be used in so many different recipes. Give these recipes a try and see for yourself how good they are!

In summary, substituting 1 2 cup of vegetable oil for butter in your recipes can be a great way to reduce saturated fat and make your dishes healthier. These two recipes are a great place to start, but don’t be afraid to experiment and try different substitutions and variations. Happy baking!

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